In this, the second point of our esteemed committee's deliberations, we turn our attention to the most sacred of Italian cheeses: Mozzarella.
Proponents of mozzarella argue that its high water content makes it the perfect vehicle for soaking up the flavorful oils of the Mediterranean.
Critics counter that its lack of aging process makes it little more than a vessel for holding up a mediocre pasta sauce.
But we must not forget, dear readers, that mozzarella is also a cheese of many uses - from caprese salads to capricious breakfast scrambles.
The debate rages on. What say you, good people?